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Baked chicken salad recipe

  • Serves 4
  • 20 mins to prepare and 30 mins to cook
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011 salad leaves
Customer recipe by Mimi Alderman
Added 84 months ago

Mix all the ingredients (apart from the crisps) carefully. If mixture appears too dry, add some more of the of soup. Place in an oven proof dish and sprinkle lightly with the crushed crisps.

Place on the middle shelf of the oven for approximately 30 minutes until lightly golden and hot throughout.

Serve as a main course with garlic bread and salad.

Tips: Can also be used as a starter for 6 by placing mixture in individual ramekin dishes. Adjust cooking time accordingly.

Serve on a plate with some green leaves drizzled with your favourite salad dressing if desired. Also nice cold.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 2 cups cooked chicken finely diced
  • 2 cups cooked patna rice (run under cold water)
  • 1 cup finely chopped celery
  • ½ cup chopped nuts or sliced almonds
  • 3tbsp grated or finely chopped onion
  • 2tbsp emon or lime juice
  • ½ cup mayonaise
  • ½ can condensed chicken soup (mushroom if you prefer)
  • 1 packet plain potato crisps (can use left over tortilla chips)
  • salt and pepper, to taste

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